Characterization of the hydroxy fatty acid content ofBasidiomycotina

1999 ◽  
Vol 44 (6) ◽  
pp. 635-641 ◽  
Author(s):  
T. Řezanka ◽  
O. A. Rozentsvet ◽  
V. M. Dembitsky
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Hydroxy Fatty Acid ◽  
Fatty Acid Content

Influence of free fatty acid content on the oxidative stability of red palm oil

RSC Advances ◽  
2016 ◽  
Vol 6 (103) ◽  
pp. 101098-101104 ◽  
Author(s):  
Antonella De Leonardis ◽  
Francesca Cuomo ◽  
Vincenzo Macciola ◽  
Francesco Lopez
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oxidative Stability ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Red Palm Oil

A multi-technique approach used for the characterization of the oxidative stability of red palm.

scholarly journals Development and characterization of marker‐free and transgene insertion site‐defined transgenic wheat with improved grain storability and fatty acid content

2019 ◽  
Vol 18 (1) ◽  
pp. 129-140 ◽  
Author(s):  
Xuemin Cao ◽  
Zhenying Dong ◽  
Dong Tian ◽  
Lingli Dong ◽  
Weiqiang Qian ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Insertion Site ◽  
Transgenic Wheat ◽  
Marker Free ◽  
Transgene Insertion

scholarly journals Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

2011 ◽  
Vol 59 (20) ◽  
pp. 11278-11286 ◽  
Author(s):  
Susan K. Raatz ◽  
Mikhail Y. Golovko ◽  
Stephen A. Brose ◽  
Thad A. Rosenberger ◽  
Gary S. Burr ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Acid Content ◽  
Hydroxy Fatty Acid ◽  
Fatty Acid Content ◽  
Atlantic Salmon Salmo Salar

Analysis of Peanuts and Peanut Products for Total Lipids, Fatty Acids and Proximates

1991 ◽  
Vol 18 (1) ◽  
pp. 51-54 ◽  
Author(s):  
A. J. Sheppard ◽  
T. S. Rudolf
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Protein Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Total Lipids ◽  
Fatty Acid Profiles ◽  
Oleic And Linoleic Acids

Abstract The four major peanut types and several peanut products were analyzed for total lipids, fatty acid content, fat, ash and protein. Runner and Virginia types contained similar amounts of oleic and linoleic acids that were significantly different from those found in Valencia and Spanish types of peanuts. Characterization of the peanut types into groups by fatty acid profiles was more definitive than by sterol profiles. No significant differences in fat, ash or protein content were found between the various peanut types. Peanut products did not always exhibit the same fatty acid and sterol profiles as peanuts.

scholarly journals Preparation and Characterization of Chemically Modified Vegetable Oils as Liquid Insulation in Transformers

2020 ◽  
Vol 8 (6) ◽  
pp. 2139-2143
Keyword(s):  
Fatty Acid ◽  
Vegetable Oils ◽  
Acid Content ◽  
Electrical Characteristic ◽  
Fatty Acid Content ◽  
Flow Characteristics ◽  
Transformer Oil ◽  
Dielectric Characteristics ◽  
Chemically Modified

Due to demand for development of sustainable alternative liquid insulation for transformers, vegetable oils have attracted many researchers as potential substitute to traditionally used mineral oil. Even though vegetable oils have better dielectric characteristics, they have some demerits related to its flow nature due to presence of fatty acid content in it. In this work, it is proposed to study the characteristics and analyze the suitability of crude and refined form of ground nut oil and gingelly oil as liquid insulation after processing for removal the fatty acid components. For removing the fatty acid content from investigating oil samples, transesterification process is adopted in this work. Suitability of oil samples are investigated with measurement of the properties related to flow characteristics (viscosity and pour point), electrical characteristic (breakdown voltage) and thermal flammability characteristic (flash point). The investigation reveals that the investigated vegetable oil samples have necessary characteristics to be an alternative to traditional transformer oil in future.

Effect of light intensity on the ultrastructure of the filamentous cyanobacterium, Anabaena variabilis

1988 ◽  
Vol 46 ◽  
pp. 300-301
Author(s):  
C. S. Bricker ◽  
S. R. Barnum ◽  
B. Huang ◽  
J. G. Jaworskl
Keyword(s):  
Fatty Acid ◽  
Light Intensity ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Anabaena Variabilis ◽  
Chloroplast Envelope ◽  
Major Constituent ◽  
Filamentous Cyanobacterium ◽  
Photosynthetic Membrane ◽  
Effect Of Light

Cyanobacteria are Gram negative prokaryotes that are capable of oxygenic photosynthesis. Although there are many similarities between eukaryotes and cyanobacteria in electron transfer and phosphorylation during photosynthesis, there are two features of the photosynthetic apparatus in cyanobacteria which distinguishes them from plants. Cyanobacteria contain phycobiliproteins organized in phycobilisomes on the surface of photosynthetic membrane. Another difference is in the organization of the photosynthetic membranes. Instead of stacked thylakolds within a chloroplast envelope membrane, as seen In eukaryotes, IntracytopIasmlc membranes generally are arranged in three to six concentric layers. Environmental factors such as temperature, nutrition and light fluency can significantly affect the physiology and morphology of cells. The effect of light Intensity shifts on the ultrastructure of Internal membrane in Anabaena variabilis grown under controlled environmental conditions was examined. Since a major constituent of cyanobacterial thylakolds are lipids, the fatty acid content also was measured and correlated with uItrastructural changes. The regulation of fatty acid synthesis in cyanobacteria ultimately can be studied if the fatty acid content can be manipulated.

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